Citrus tart
This is an unconventional tart, though the recipe is quite simple: no cream filling in the bottom, just slices of lightly poached fruit in a sweetcrust pastry case.
32 K 3.2/5 (5 reviews)
2 hours 35 min.
Easy
2 tarts
10 IngredientsLast modified on: July 8th 2020
For 2 tarts, you will need:
- 1
2 grapefruits - 2
2 oranges - 3
1 kg 500 g poaching syrup - 4
2 vanillas pod - 5
4 stars anise - 6
500 g sweetcrust pastry (pâte sablée) - 7
40 g butter - 8
4 tablespoons caster sugar - 9 40 g butter
- 10 4 tablespoons caster sugar
- Total weight: 3,510 grams
Change measures:
Times for this recipe
Preparation: 45 min.
Resting: 1 hour
Cooking: 50 min.
All in all: 2 hours 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Wash 2 grapefruits and 2 oranges, then slice thinly.
It's no secret, a mandolin is the ideal tool for this.
Lay in a large gratin dish and remove any pips.
It's no secret, a mandolin is the ideal tool for this.
Lay in a large gratin dish and remove any pips.
Stage 2 - 10 min.
Put 1 kg 500 g poaching syrup in a saucepan and add 2 vanillas pod (split down the middle and scraped) and 4 stars anise.
Bring to the boil.
Bring to the boil.
Stage 3 - 1 hour
Pour the boiling syrup over the citrus slices.
Leave to poach for 1 hour.
Leave to poach for 1 hour.
Stage 4 - 5 min.
After this time, drain the fruit thoroughly.
Keep the syrup, as this can be reused next time or in another recipe.
Keep the syrup, as this can be reused next time or in another recipe.
Stage 5 - 8 min.
Cut the slices in half and spread out on absorbant paper to dry..
Stage 6 - 10 min.
Preheat the oven to 360°F (180°C).
Roll out 500 g sweetcrust pastry (pâte sablée) and line an 8-inch (20 cm) tin or ring.
Roll out 500 g sweetcrust pastry (pâte sablée) and line an 8-inch (20 cm) tin or ring.
Stage 7 - 5 min.
Arrange the citrus slices in the pastry case.
Stage 8 - 15 min.
Dot the top with knobs of 40 g butter and sprinkle with 4 tablespoons caster sugar.
Bake for 15 minutes.
Bake for 15 minutes.
Stage 9 - 3 min.
After 15 minutes, take the tart out of the oven and top for a second time with 40 g butter and 4 tablespoons caster sugar.
Stage 10 - 25 min.
Put back in the oven for a further 25 minutes (or thereabouts).
Stage 11
Leave to cool completely before taking out of the ring or tin.
Remarks
In stage 5 you can cut the citrus slices into smaller pieces if you prefer, as this makes cutting the tart into potions easier.
Depending on the ripeness of your fruit, they may well produce more juice, even after poaching. To err on the safe side, use a tin or mould rather than a dessert ring in stage 6, to be sure any juice stays in the tart.
You can use any type of citrus fruit for this recipe, but it is important to choose organic, as the peel will be used.
The star anise can be replaced with cardamom, if you prefer.
Depending on the ripeness of your fruit, they may well produce more juice, even after poaching. To err on the safe side, use a tin or mould rather than a dessert ring in stage 6, to be sure any juice stays in the tart.
You can use any type of citrus fruit for this recipe, but it is important to choose organic, as the peel will be used.
The star anise can be replaced with cardamom, if you prefer.
Keeping: 1 day in the fridge, covered with plastic film.
Source: Based on a recipe by chef Hélène Darroze.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 470 RDI=180 % | 6,700 RDI=630 % | 1,970 RDI=300 % | 32,430 RDI=1,620 % | 135,760 RDI: 1,620 % |
| Per 100 g | 10 RDI=5 % | 190 RDI=20 % | 60 RDI=9 % | 920 RDI=50 % | 3,870 RDI: 50 % |
| Per tart | 240 RDI=90 % | 3,350 RDI=320 % | 990 RDI=150 % | 16,210 RDI=810 % | 67,880 RDI: 810 % |
How much will it cost?
- For 2 tarts : 19.40 €
- Per tart : 9.70 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Poaching syrup
You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Coupe Augustin, How to poach peaches, Peach Melba, Peach and green tea tart, ... See them all 6
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Rhubarb-hazelnut tart, How to bake blind , Strawberry tart, Plum tart, How to roll out pastry for a tart, ... See them all 43
Butter
Like these other recipes: Flaky brownie brioche, Traditional nutty choc-chip cookies, Puff or flaky pastry (pâte feuilletée), Béarnaise sauce, Mushroom duxelles, ... See them all 460
Caster sugar
Like these other recipes: Breton sablé biscuit dough, Clementine Creamy, Plain cake, Ice-cream Vacherin, Pear, grapefruit and pistachio tart, ... See them all 356
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